Pecan Pie Recipe Made With Homemade Pie Crust
Need a traditional Pecan Pie Recipe made with Homemade Pie Crust for Thanksgiving this year? Well I’ve got you covered! This homemade pecan pie is the most delicious Fall dessert and perfect for Thanksgiving! It is one of the best thanksgiving pies on the blog!
The homemade pie crust makes it a hundred times better! A little extra work but totally worth it. Plus, the pecan pie filling is super easy to prepare.
WHY I LOVE THIS PECAN PIE RECIPE MADE WITH HOMEMADE PIE CRUST
• My favorite type of pie has to be pecan, therefore this is my favorite dessert for thanksgiving!
• The crust has the best amount of flakiness. It melts in your mouth.
• This is the best pecan pie recipe for fall because it is warm and cozy!
•Although it is amazing on its own, I still love how you can top this pie with a variety of toppings like whipped cream or a scoop of vanilla ice cream!
• Once you have your crust prepared, it’s a very easy pecan pie recipe!!
WHAT YOU NEED
Ingredient Notes
• Flour: Use 3 cups of your favorite all purpose flour (I used King Arthur unbleached all purpose flour)
• Butter: 2 sticks (one cup) of cold, unsalted butter, chopped into cubes
• Extras: A little bit of ice cold water, sugar, and salt. Plus you will need a food processor to make the dough (if you do not have one you can use a fork and fingers)
• Pecans: You will need one cup of chopped pecans as well as a cup of pecan halves to decorate
• Sugar/Syrup: For the thickening sweetener, use a cup of dark Caro syrup to give the gooey texture. You will also need 1/2 cup of granulated sugar for this delicious recipe
• Butter: 4 tablespoons of unsalted melted butter for the pie
• Eggs: 3 large eggs at room temperature (do this by running shelled eggs under warm water for a few minutes)
• Vanilla Extract: Only 1 teaspoon of vanilla extract is needed
HOW TO MAKE THIS Pecan Pie Recipe made with Homemade Pie Crust
1. Start by making my Foolproof Flaky Pie Crust recipe. Once the homemade pie crust is prepared, begin making the pecan pie sweet filling.
2. Start by pouring the dark corn syrup, granulated sugar, melted butter, eggs, (Optional:rum), and vanilla into a medium sized mixing bowl. Mix all the ingredients together until combined.
3. Stir in the chopped pecans. Once combined, pour pecan pie mixture into the pie crust. Use about one cup of pecan halves to decorate the top of the pie. Make it look pretty by placing the pecans in a decorative pattern on top.
4. Bake dessert in the oven at 400 degrees for 10 minutes, then turn down heat to 350 degrees and bake for 35-40 minutes or until golden brown. Let completely cool before slicing. When cooled, slice into it and enjoy your baked pie!
QUICK TIPS
• To make it “pretty” looking, start by placing one pecan halve in the middle of the pie. Next, make a flower out of the pecan halves by placing them around the single middle pecan halve. Keep adding the pecans halves until it fills up the pie.
• If you have no time to make a homemade pie crust, buy a store bought one!
• For those of you that aren’t fans of pie crust, feel free to use a graham cracker crust!
• Ensure that you flour your working surface and rolling pin generously with flour for when you roll pie crust
FREQUENTLY ASKED QUESTIONS
• What if I don’t own a food processor to make the pie dough? If you don’t have a food processor, you can cut the butter into the flour mixture in a bowl with a pastry blender or a fork. Then stir in the water until completely combined. Knead with hands to form the dough
• And what do I do with the extra pie crust? You can make a decorative layer around the edges with leaves or twists. Or you could wrap the extra pie dough in plastic wrap (or a large piece of aluminum foil) and save it in the freezer for up to two months or in the fridge for a few days. Or you can make some mini pies if you have any extra pumpkin or frozen fruit in the pantry!
• How do I store this? Store in a airtight container for a four to five days. Let pie completely cool before storing into the fridge.
• Can I freeze this? Yes! Wrap in plastic wrap or place in an airtight container. Freeze pie for up to two months.
• My dough is too crumbly. What should I do? If the dough is crumbly and doesn’t hold together, try adding a little cold water, a teaspoon at a time, until it comes together. Be cautious not to over mix.
• How can I make this gluten free? Instead of my pie crust recipe, use a store bought gluten free pie crust and continue to follow the instructions of the pecan pie filling!
You might also like…
Sweet Potato Casserole with Maple Pecan Topping
Pumpkin Pie with Toasted Meringue
Pumpkin Cheesecake with Gingersnap Pecan Crust
Related Recipes
Love this recipe? If you try it, be sure to tag me on Instagram! You can also find me on Pinterest, YouTube and Facebook.
Pecan Pie Recipe made with Homemade Pie Crust
Ingredients
For the homemade crust (or use a premade crust)
- 3 cups all purpose flour, I used King Arthur unbleached
- 3/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup unsalted butter, cold and cubed
- 8 tablespoons ice water
For the filling
- 1 cup chopped pecans
- 1 cup pecan halves
- 1 cup dark corn syrup
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
Instructions
For the crust
- (If you’re using a premade crust, you can skip this section.) Add the all-purpose flour, granulated sugar, and salt to your food processor. Secure the lid and pulse several times until combined.
- With the food processor on, gradually add the cold, cubed butter. Once all the butter is mixed in, pour in ice cold water. Pulse until a dough forms and turn off the processor.
- Roll out half of the dough on a lightly floured surface to create a 12-inch disk, about 1/8" thick. (Reserve the other half for future use.) Gently lift the pie dough on to your 9 inch pan pan. Press down with your hands in the middle and up the sides of the pan. Use a fork to press down all around the edge. Set aside.
For the filling
- Pour the dark corn syrup, granulated sugar, melted butter, eggs, and vanilla into a medium sized mixing bowl. Mix all the ingredients together until combined.
- Stir in the chopped pecans. Once combined, pour pecan pie mixture into the pie crust. Use pecan halves to decorate the top of the pie. Make it look pretty by placing the pecans in a decorative pattern.
- Bake at 400°F for 10 minutes, then reduce heat to 350°F and continue baking for 35–40 minutes, or until golden brown. Let completely cool before slicing. When cooled, slice into it and enjoy your baked pie!
I have never seen a pecan pie or any pie that was baked that the crust had holes poked in it. I thought the filling would go under the pie crust if it had holes. Interesting!